/ck/ - Food & Cooking

[Anonymous No.10992910]

the queen is back

https://youtu.be/-pAOuR8s03Q

[Anonymous No.10992913]

Does she pretend she hasn't eaten oreos in 20 years in this one too?

[Anonymous No.10992914]

based and blackpilled

[Anonymous No.10992917]

>>10992913
Go away tastelet

[Anonymous No.10992924]

would pay thousands of dollars to see her get BLACKED

[Anonymous No.10992926]

>>10992910

[Anonymous No.10992927]

>World Peace Oreos

[Anonymous No.10992934]

>>10992910
Suppose--and I am being hypothetical here--that I was in possession of not two, but three pairs of Claire's worn panties (size L). What do you think I might get for them? Asking for a friend...

[Anonymous No.10992935]

>>10992934
250$ per panty

[Anonymous No.10992944]

>>10992910
She looks like that wierd girl that was a fuckable slampig in highschool that let anyone smash to try and be popular and her pussy stank.

[Anonymous No.10992947]

>>10992944
>this roastie projection

Calm down sweet heart it'll all be okay

[Anonymous No.10992950]

>>10992944
No Claire has and always been pure

[Anonymous No.10992955]

>>10992947
I have a penis, unfortunately, and it's not feminine. She just looks like that exact type.

[Anonymous No.10992957]

>>10992926
Ah, another one for the collection. Thank you friend.

[Anonymous No.10992962]

>>10992910
who else likes new england clam chowder?

[Anonymous No.10992969]

Andy :3

[Anonymous No.10992974]

>>10992969
Andy sucks

[Anonymous No.10992978]

>>10992974
He is a pocket muscle qt

[Anonymous No.10992979]

>>10992974
my dick
or someones dick
I mean holy fuck he's such a twink

[Anonymous No.10992989]

>>10992979
what?

[Anonymous No.10993017]

>>10992910
>queen
Fuck off with your submissive faggotry.

[Anonymous No.10993045]

>>10992913

funnily enough no, one of the few junk snacks her parents let her eat as a child

[Anonymous No.10993064]

>>10992913
I’m 23 and I’m fairly sure I’ve eaten less than 20 twinkies in my entire life
Not eating junk food is actually something people do

[Anonymous No.10993070]

>that part where she says that the little niglet kid in the oreo commercial is cute
Why do you cucks orbit this coal burning jew? Is it autism?

[Anonymous No.10993093]

>>10993070
why does that part trigger you?
is it autism?

[Anonymous No.10993096]

>>10993070
It's the same reason you use phrases like "why do you cucks orbit" and "coal burning jew": synaptic malfunctions.

[Anonymous No.10993101]

>>10993093
>>10993096
>this defensiveness
My fucking sides. You can't make this shit up.

[Anonymous No.10993114]

>>10993070
Have you ever interacted with a woman? W*men are not capable of in-group solidarity.

[Anonymous No.10993118]

>>10993093
>why does that part trigger you?
It's confusing. I am left puzzled by the motivation for it.
Is it because you find her attractive? I'm not claiming she isn't, but if you want to drool over hot women there are plenty of better options to chase after, therefore that angle doesn't make sense.
Is it because of her cooking skill? That doesn't make sense either; there are countless more talented cooks to follow.
It just doesn't make sense.

[Anonymous No.10993123]

>>10992910

>no Brad
>everything goes well on the first try

literally the worst episode of this series, so far

[Anonymous No.10993129]

I want to feed Claire oreos and rub her belly.

[Anonymous No.10993133]

>>10993129

[Anonymous No.10993140]

>>10993123
Agreed

[Anonymous No.10993156]

>>10993070
>that part where she gives the sole black employee half a cookie
What are you complaining about?

[Anonymous No.10993159]

Sad at no Brad but the glasses guy going "White chocolate is kinda gross" made my day. Thank you, someone with taste exists.

[Anonymous No.10993160]

>>10993101
>>this defensiveness
Not defensive bro, I'm just pointing out dumbassery when I see it.

I don't see why people follow her either. I agree with your puzzlement. But, just as you do retarded shit like use the word "orbit" like you did, or throw around terms like "coal burning jew", other people do dumb shit too, like follow her around.

[Anonymous No.10993162]

>>10993101
>REEE I’m better than you because I don’t shitpost claire REEEE
>gib attention plox
There’s one of you in every Claire thread. Congrats

[Anonymous No.10993168]

>>10993160
>>10993162
>still crying
Keep digging that hole, autismos.

[Anonymous No.10993176]

To get back on topic for a minute here, I'm really surprised at how she basically nailed it on the first try and then had to dial it in only a little. Really great work, great idea on the molds. I'm not sure that I'd copy oreo molds if I do this sometime, but I'd definitely consider making my own. I wonder if you could like sculpt the false oreo out of ceramic or something, and then make the foodsafe mold out of that?

[Anonymous No.10993178]

>can’t even make chocolate cookies without looking up the recipe

Good old know-nothing claire, probably has to look up instructions every time she dyes that ugly streak in her hair too

[Anonymous No.10993181]

>>10992910
gib cook gf

[Anonymous No.10993182]

>>10993070
>Getting upset because she recognizes Urkel
Is it autism?
>>10993118
>I don't think something is the best so nobody else can think that either

[Anonymous No.10993184]

>>10993178
She works in a test kitchen
She’s supposed to look up recipes as a job

[Anonymous No.10993188]

>>10993178
Now this is autism.

[Anonymous No.10993194]

>>10993176
I mean, it's chocolate cookie with sugar filling. This is not "How do I make Skittles shell?" levels of hard.

[Anonymous No.10993200]

>>10993194
I really felt bad during that one. She looked like she was so stressed out.

[Anonymous No.10993215]

>>10993182
>>I don't think something is the best so nobody else can think that either
It's not even that. I understand different people have different tastes and all. It's more like:

>>she's so far from the top it seems strange that anyone chases after her.

Even if you have a fetish for slightly overweight Jewish women and have graying hair there have got to be better choices out there. It's not about me having different preferences than anyone else. It's about the fact that it's statistically unlikely that she's anyone's #1 pick.

[Anonymous No.10993221]

>>10993176
What you should do is find a maker space or someone who does 3D printing and have someone locally make you a cookie print
You can always do the mold yourself, but it’s time consuming and probably more expensive if you want to produce a lot at one time
It’s far easier to find a food safe ish plastic, or rather one that doesn’t leech toxic chemicals as long as you keep it below 300F, than it is to buy a dozen mold kits and make enough molds to make a sleeve of Oreos at once

[Anonymous No.10993224]

>>10993221
That's a great idea.

[Anonymous No.10993227]

>>10993215
>appealing personality
>great at cooking
>thicc
Post literally any picture of a more attractive greying Jewish mommyfu

[Anonymous No.10993241]

>>10993227
I don't know of any, that's not my type. But the law of averages combined with the sheer size of the human population suggests there are thousands upon thousands of them. I'm guessing people aren't actively looking for them and are just sitting around being passive and posting about what happens to pop up in front of them instead. If it's one thing 4channers are great at, it's being lazy.

[Anonymous No.10993244]

>>10992944
that's known as "poopcooch"

[Anonymous No.10993245]

>>10993241
That’s not how the law of averages works

[Anonymous No.10993252]

>>10993241
Damn you sound like a real chad

[Anonymous No.10993257]

>>10993221
Buy a bunch of oreos. Use aerosol artist's fixative or "clear coat" spray on them to seal the pores. Use those to cast a female mold using 2-part silicone.

You don't need a fucking 3D printer, christ.

[Anonymous No.10993260]

>>10992962
me

[Anonymous No.10993261]

>>10993245
You know what I meant, foolio.

[Anonymous No.10993268]

>>10993257
It’s faster to use a cookie cutter/print because you can just roll out a sheet and stamp them out rather than taking an extra 2 minutes per cookie (effectively at least 30 minutes) to mold each cookie using a form
You don’t need a 3D printer, Claire does it without, but she also says that stamping them out is way faster and only used a mold as a backup

Also, you can customize the cookie stamp if you have it 3D printed, added functionality you don’t get with a mold

[Anonymous No.10993269]

Why does everyone at Bon Appetit have such convoluted titles? Everyone's an editor but some are special editors and some are food editors or whatever. Is there anyone who's just a regular kitchen employee?

[Anonymous No.10993272]

>>10993261
Then shut up, faggot

[Anonymous No.10993282]

>>10993269
The editors put out recipes and take pictures of food and review restaurants and people who don’t regularly get on camera like gabby or the person who helped Claire in this episode are the regular employees, assistants and what not

[Anonymous No.10993284]

>>10993269
That's pretty much any job. You get stupid ass titles like "Sales Associate" or my current job of being a "Administrative Technician" when I just do data entry all day.

[Anonymous No.10993291]

>>10993215
>I get that other people can have different tastes
>But then I don't get how other people can have different tastes

[Anonymous No.10993307]

>>10993291
Your reading comprehension is atrocious.

[Anonymous No.10993317]

>>10993215
>people like different things
>but why don’t they like the things I want them to!
brainlet

[Anonymous No.10993321]

>>10993307
I read it perfectly. You're just retarded.

[Anonymous No.10993331]

>>10993321
>I read it perfectly.
Nonsense.

[Anonymous No.10993334]

Claire is cute and fun but Brad is and will always be my number 1

[Anonymous No.10993337]

>>10993317
>>but why don’t they like the things I want them to!
What makes you think that what "I want" matters one bit?

I said it was statistically unlikely that she is the best fit for *their own* tastes/wants. Not mine, theirs.

[Anonymous No.10993338]

>>10992910
>2 more weeks

[Anonymous No.10993340]

[Anonymous No.10993346]

>>10993331
>Even if you have a fetish for slightly overweight Jewish women and have graying hair there have got to be better choices out there.
This is why you're retarded. You say you get that people have different tastes, and then go on to say you don't get how other people can have different tastes.

[Anonymous No.10993347]

I'm more of a /Molly/ guy myself.

[Anonymous No.10993348]

>>10993337
>I like this
>no you don’t, my non-proof says so
Stop being such a baby

[Anonymous No.10993353]

You can shit on any other host and these autists wouldn’t care. Claireposters are just as bad as the boxxy fags were

[Anonymous No.10993354]

>>10993284
>>10993282
I guess I'm just not used to it since I've only worked at law firms and everyone's just an associate or a partner.

[Anonymous No.10993355]

>>10993347
>tfw you’ll never butter up her piping hot muff
>tfw you’ll never Slather your sauce all over her biscuits

[Anonymous No.10993364]

>>10993353
You literally cannot shit talk brad
Besides obviously being based, he’s one of 2 regular hosts that make content worth watching
Carla’s shit and nobody really cares what nicknames you give 30 hot dogs in 30 hours

[Anonymous No.10993369]

>>10993346
>and then go on to say you don't get how other people can have different tastes.
I didn't state that at all, anon.

I stated that regardless of what tastes people have it's statistically unlikely that Claire happens to be the epitomy of those tastes. If you think that Claire is hot, it's a near certainty that there thousands of women you would think are hotter still. So why not go after those instead? Sure, there's probably someone out there for whom Claire is literally the #1 perfect woman they might lust after, but the chances of there being many of those people in this one thread is vanishingly small.

I'm inclined to think it's a laziness thing. People aren't interested in searching for the best, they're content to sit on their ass and comment when things are put in front of them.

[Anonymous No.10993370]

>>10993353
Excuse you, I'd jump for Brad. He got me into my fermenting hobby.

[Anonymous No.10993389]

>>10993353
Oh really? Claire has called the cops due to stalkers?

[Anonymous No.10993402]

>>10993369
>people can have different tastes
>but I’m going to disregard that
Literally
>regardless
You’re ignoring every normal well thought point you had in favor of your personal opinion on what others personal opinions should be
There’s literally nothing backing up anything you’re saying, you have no proof that our opinions are different from what we’re saying they are
What makes you think that according to our specific likes and fetishes that Claire is not exactly what we’re looking for?
Why would there be anything else regardless of what we are literally telling you

One of the biggest signs of autism is a staunch denial that other people can have opinions, I know why you’re doing this, you can’t help it you stupid autist, but understand this
Stop posting

[Anonymous No.10993419]

>>10993347
She handles creme well.

[Anonymous No.10993422]

>>10993369
Lol and you called out people for getting defensive

[Anonymous No.10993427]

>>10993369
You can try rephrase it again and again, but "how can people like a thing?!?" is what your post boils down to. Are Claireposters in this thread right now not proof of how stupid your explanation is?
>it's a near certainty that there thousands of women you would think are hotter still
That doesn't matter.
>but the chances of there being many of those people in this one thread is vanishingly small.
See above.
I like Claire. I post about her when a thread pops up. You're making it out to be more than it is.

[Anonymous No.10993453]

>>10993402
>What makes you think that according to our specific likes and fetishes that Claire is not exactly what we’re looking for?
How many times do I have to type the word "statistics"? It's possible, it's just very unlikely, that's all.

>>Why would there be anything else regardless of what we are literally telling you
People aren't telling me much. They're just posting greentext that tells me they are misunderstanding my posts.

>>One of the biggest signs of autism is a staunch denial that other people can have opinions
Why do you keep repeating this when I have made it abundantly clear that I realize other people have different opinions than my own?

[Anonymous No.10993456]

>>10992910

Fucking Children

Put a little effort in life

[Anonymous No.10993463]

>>10993427
>but "how can people like a thing?!?" is what your post boils down to.
Your reading comprehension continues to be awful.

>>it's a near certainty that there thousands of women you would think are hotter still
>>That doesn't matter.
Sure it does. Why waste your time chasing after #2 when you could be chasing after #1 instead?

>>I like Claire. I post about her when a thread pops up.
Why not spend your time looking for the better-than-Claire instead?

[Anonymous No.10993473]

why do I have the urge to impregnate this disgusting sow?

[Anonymous No.10993479]

>>10993453
Typing the word statistics isn’t proof that there are stats you’re using to prove our opinions are different

>telling you much
Doesn’t matter, you literally cannot accurately extrapolate anything from what little they go on

Saying you’re abundantly clear doesn’t make you accurate, just like saying statistics doesn’t mean that there are any

Literally pulling shit out of your ass

[Anonymous No.10993483]

>>10993463
>why not spend time looking for something I insist you like better
Saying I like red wine doesn’t mean you’ll necessarily enjoy the most expensive longest aged red wine ever
Please learn that other people can like different things, you can overcome autism

[Anonymous No.10993498]

>>10993291

her arms are so deliciously thick and flabby

[Anonymous No.10993505]

>>10993463
>Why not spend your time looking for the better-than-Claire instead?
Maybe Claire is my #1? Or maybe I don't even have a "#1". She doesn't have to be the best to post about her.

>Why do you keep repeating this when I have made it abundantly clear that I realize other people have different opinions than my own?
Obviously not:
>Why do you cucks orbit this coal burning jew?
>It's confusing. I am left puzzled by the motivation for it. Is it because you find her attractive?

All your posts are "why do you like this thing?", and the answer is "because I do". It's that easy.

[Anonymous No.10993507]

>>10993479
>you’re using to prove our opinions are different
I'm not trying to claim that our opinions are different. I'm trying to claim that it's unlikely that Claire is your (or anyone else's) best girl. Liked girl? Sure. but not Best Girl. Why waste time with liked girl when you could be finding best girl instead?

>>10993483
>Saying I like red wine doesn’t mean you’ll necessarily enjoy the most expensive longest aged red wine ever
Correct. But it does mean that if I hand you a random wine it probably won't be your FAVORITE either. For that matter, whatever you claim to be your favorite probably isn't really your favorite either since you haven't tasted every wine available.

>>Please learn that other people can like different things
Are you trying to tell me that Clair is everyone in this thread's best girl? Or are you trying to tell me that people are lazy and they don't care about "best girl" and that "attractive girl" is good enough?

[Anonymous No.10993527]

>>10993389
In time, anon

[Anonymous No.10993541]

>>10993505
>Maybe Claire is my #1?
I'll admit that possible, but very unlikely, which is why I keep mentioning statistics.

>>She doesn't have to be the best to post about her.
THAT is the confusing part. Seems like you're wasting time. If she's not the best, why bother? Genuinely curious. Not about your taste (everyone has their own, as we've been over). But rather why you'd bother posting about her if she's not the best?

>>"why do you like this thing?"
that's not what I asked at all. I'm not asking why do you like it. I'm asking why do you post about it when she's not the best. It's not the "like" I am asking about. It's the posting.

[Anonymous No.10993544]

whom here /carla/?

[Anonymous No.10993595]

>>10993541
>I'm asking why do you post about it when she's not the best.
Well she is my favorite, but also because I'm not autistic and can like multiple things at the same time. Do you exclusively listen to one band/artist because it's your favorite and stay away from any other kind of music because that would be a "waste of time"? Only watch one movie? Clairebear is never a waste of time, anon.

[Anonymous No.10993634]

>>10993498
you mean thicc and yummy?

[Anonymous No.10993640]

>>10993595
>and can like multiple things at the same time
Sure, but you can only DO one thing at a time. Whenever you're downloading/uploading Claire pics that means you're not focused on something better.

>>Do you exclusively listen to one band/artist because it's your favorite
No, because those things vary based on my mood. But if I'm in the mood for a given song, or movie or whatever you can bet your ass that's what I'm going to be listening to or watching rather than settling for 2nd best.

[Anonymous No.10993654]

>>10992910
As a coastie, I am deeply uncomfortable.

[Anonymous No.10993666]

>>10993129
>>10993133
>tfw no domineering psychotic jewess mommygf with big ol' milkers and hair dyed to look grey

JUST

[Anonymous No.10993721]

>>10992910
https://www.seriouseats.com/recipes/2017/08/bravetart-homemade-oreo-style-cookies-recipe.html

[Anonymous No.10993785]

>>10992910
That was a very bad episode of "Claire's continuous decent into complete and utter despair". She actually managed to regain a bit of sanity here, wtf.

[Anonymous No.10993805]

>>10993347
Meh - she's just so basic ...

[Anonymous No.10993814]

[Anonymous No.10993818]

>steals an online recipe by some nobody for oreo cookies
>doesn’t tell anyone
>struggles to make a frosting

[Anonymous No.10993825]

why are you people obsessed with a woman who looks like a 4th grade art teacher?

[Anonymous No.10993833]

>>10993825
Why aren't you?

[Anonymous No.10993873]

>>10993347
make her own thread then fuck off with that basic bitch

[Anonymous No.10993882]

>>10993825
the people posting her are at an age where their brain subconsciously tells them to reproduce, so they lower their standards and obsess over a fat 4/10

[Anonymous No.10993895]

>>10993882
>t. incel

[Anonymous No.10993896]

How old is Claire anyway? She looks like she could be 25 or 40.

[Anonymous No.10993903]

this video needed brad to challenge her

[Anonymous No.10993909]

I'd test her milk if you know what I mean

[Anonymous No.10993912]

>>10993896
33 is my guess

[Anonymous No.10993913]

>>10993909
I'd let her milk my penis with her vagina
If you know what I mean

[Anonymous No.10993921]

>No Brad
It was okay, but it wasn't Alive.

[Anonymous No.10993928]

>>10993896
>Claire Saffitz age top search
I assume she is in her early to mid 30s and is just prematirely greying.

[Anonymous No.10993937]

>>10993814
See the problem with this image is that my ejaculation is not inside of her mouth.

[Anonymous No.10993952]

Why does this whores thread stay up but Jack gets deleted?

[Anonymous No.10993964]

>>10992913
Do you really think (((she))) would do that? Lie?

[Anonymous No.10993989]

>>10993964
You have to go back

[Anonymous No.10993996]

>>10993833
because shes a woman who looks like a 4th grade art teacher.

[Anonymous No.10994007]

>>10992913
LMFAO

Seriously, love this series but why the fuck is she so fake

[Anonymous No.10994039]

>>10993346

is brad the only nonfag working there or is that just the way "men" in new york talk

[Anonymous No.10994046]

>>10994007
Caring about oreos

[Anonymous No.10994047]

>>10993928

you dont grey in one patch conveniently at her part you incel

[Anonymous No.10994065]

>>10992962
Clam chowdah is shit. Only trashy new englanders like it.

[Anonymous No.10994070]

>>10994046
it's not the oreos m8, its that comfy ass felling the kitchen gives off. You can imagine sipping coffee while the sun goes down over New York and people pack their things to go home. Blus it's interesting when bored.

[Anonymous No.10994084]

>>10992926
>>10992957
my god claire is so fertile. i want to fuck her so bad

[Anonymous No.10994088]

>>10993227
Search calire saffitz and the superior choice still apears. Pic related.

[Anonymous No.10994094]

>>10994088
I'm glad someone on ck still knows what an attractive woman is supposed to look like.

[Anonymous No.10994105]

>>10992910
who cares

your weird obsession with this mediocre internet personality is bizarre

[Anonymous No.10994110]

>>10994088
I like you

[Anonymous No.10994116]

>>10993805
>>10993873
Gay with shit taste.

[Anonymous No.10994121]

How often does Claire masturbate while thinking of Brad fucking her?

[Anonymous No.10994342]

>>10992910
>pastry chef that has never tempered chocolate

[Anonymous No.10994405]

[Anonymous No.10994757]

>>10994342

[Anonymous No.10994849]

>>10992910
>134 replies and 21 images omitted. Click here to view.
Never change /ck/

[Anonymous No.10994854]

WHY IS MOMMY LICKING HER LIPS???

[Anonymous No.10994888]

>>10992910
imagin brad fucking her in the ass in the walk-in
>vinny you gettin this?
>jus a little bop bop
>oh yeah vinny, here's a good shot

[Anonymous No.10994890]

She looks so happy throughout this video. That makes me happy too.

[Anonymous No.10994907]

>>10994890

[Anonymous No.10994919]

Do you think Claire is into butt stuff?

[Anonymous No.10994922]

Moe through useless.

[Anonymous No.10994938]

this thread is 100% autistic

[Anonymous No.10994952]

>>10994342
Why would a pastry chef temper chocolate?
Most pastries don’t have chocolate and if they did you wouldn’t need to temper chocolate for them
One of the key selling points for pastries is that they are light, soft, and flaky
Tempered chocolate is hard and crunchy, those two things are opposed to each other


I’ve honestly been waiting for some asshole to say this because it’s retarded to think that a pastry chef would necessarily perform the job of a chocolatier just because they are dessert related

[Anonymous No.10994984]

>>10994952
Tempered chocolate is used in pastry all the time, what are you on about? And if she went to pastry school it would be one of technical applications she would learn.

[Anonymous No.10995003]

>>10994984
It's still difficult to perform even for seasoned veterans. They basically all preface it by saying it sucks to do

[Anonymous No.10995026]

>>10995003
It's just heating up chocolate in a double boiler, it's not difficult, just annoying and time consuming. Home cooks are able to do it just fine. Have you never had a homemade chocolate dipped strawberry before?

[Anonymous No.10995036]

>>10995026
Alright I'll take the word of some random over tons of professional chefs all saying the same thing

>hurr but you can do it at home

What kind of argument is that?

[Anonymous No.10995045]

>>10995036
if the average person can do it at home then it certainly isn't difficult for seasoned veterans, retard. Try it yourself and then maybe you'll understand.

[Anonymous No.10995048]

>>10995003
It’s really not a big deal once you do it a few times, just one of the many reasons why claire is shit. Only popular here because desperate autists want her gross old ass

[Anonymous No.10995053]

>>10993064
Zoomer detected

[Anonymous No.10995061]

>>10995045
Basically anything can be made at home with the right equipment and know how. Professionals say its a pain in the ass to do and to do perfectly which is obviously what Claire was going for not just a half ass job like I get with home made dipped strawberries.

[Anonymous No.10995068]

>>10995061
you just sound like you're shit at cooking.

[Anonymous No.10995075]

>>10995068
and you sound like a faggot

Glad we got that settled

[Anonymous No.10995170]

>>10995026
No, properly tempering chocolate means heating it up and cooling it down at very specific, controlled temperatures, with as little fluctuation as possible.

[Anonymous No.10995261]

[Anonymous No.10995279]

>>10994907
CUTE

[Anonymous No.10995303]

>>10995261
>expert pastry chef

[Anonymous No.10995311]

>>10995303
>>10995261
I mean, it did work in the end.

[Anonymous No.10995319]

>>10995170
Yes but you see he melted chocolate in a double boiler and dipped some strawberries in and its just that easy

[Anonymous No.10995495]

>>10992910
>>10992926
>>10992957
>>10994084
bros, I think I'm in love.

[Anonymous No.10995500]

>>10994039
When you can overhear Vinny talking he sounds pretty normal.

[Anonymous No.10995510]

>>10993101
>gets BTFO hard
>"lol ur defensive"
holy shit can you project your insecurities any harder, dipshit?

[Anonymous No.10995514]

>>10995500
Could you timestamp a video with a part that vinny is talking?

[Anonymous No.10995590]

>>10995514
It's quiet, but he talks at the end of this one.
https://youtu.be/vOpqBWfCpCg?t=439

[Anonymous No.10995603]

>recreating something vegan
>makes it not vegan

[Anonymous No.10995699]

>>10993355
huh?

[Anonymous No.10995792]

>>10993215

[Anonymous No.10995809]

>>10995603
I don't see how that is an issue

[Anonymous No.10996035]

>>10995170
that's what the water in the double boiler does.

[Anonymous No.10996064]

>>10992955
sure you do sweatie :)

[Anonymous No.10996072]

>>10993064
dont you love it when 20somethings refer to 'their lives' as if they've covered any ground at all

[Anonymous No.10996142]

>>10993818
>Doesn't tell anyone

except for the part where she shows the post she's referencing and names the author?

[Anonymous No.10996231]

>>10992913
>tfw I've never had a Twinkie in my life because it looked nauseating even as a child

[Anonymous No.10996240]

>>10994088
based choice

[Anonymous No.10996283]

>>10993544
>Carla
Fuck that disgusting wop, I'll ravage Andy's boipussy way before I'm stepping anywhere near her.

[Anonymous No.10996385]

>>10996072
Well if I didn’t eat a Twinkie all that often as a kid what makes you think I’d start doing that as an adult,
What’s the logic behind that?
There is none

[Anonymous No.10996386]

>>10995319
Tempering chocolate isn’t the same as melting chocolate

[Anonymous No.10996390]

>>10994952
a fuckton of pastries use tempered chocolate you idiot. eclairs, anything dipped in chocolate, and decorations.
>light, soft, and flaky
oh so you're just a complete fucking retard with no idea what he's talking about? tempered chocolate isnt hard, it's pretty brittle actually. texture contrast is a good thing. nice to know you've never had tempered chocolate.
>>10995003
it's not difficult at all. use a double boiler, thermometer, and dont refrigerate. the method with the spatulas is annoying but not hard.
>>10995036
post those chefs. raymond blanc shows how to do it in his series and it's pretty fucking easy.

[Anonymous No.10996400]

>>10996390
That’s not tempered chocolate
Melted chocolate isn’t the same as tempered chocolate
Why don’t you cooklets understand this

[Anonymous No.10996412]

>>10996072
shut up you boomer

[Anonymous No.10996414]

>>10996072
Go to bed gramps.

[Anonymous No.10996415]

>>10996400
oh god you're actually a fucking retard
https://youtu.be/bqULwaeZpJo
https://youtu.be/p5_kheJtQO4

[Anonymous No.10996417]

>>10994984
Melting chocolate isn’t the same as tempering chocolate
The crunchy snap you get from chocolate bars is a common process of tempering
You don’t want hard crunchy chocolate with your pastries
Melting chocolate doesn’t yield the same result as tempering because you don’t crystallize the chocolate, which leads to a more palatable brittle chocolate
So no, it doesn’t make sense for a pastry chef to know how to temper chocolate
And no, melting chocolate over a double boiler is not all there is to tempering

[Anonymous No.10996421]

>>10996415
>Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference? The short answer is that the crystal structure of the cocoa butter in the chocolate has changed. Cocoa butter can solidify into any of six different types of crystals, each of which forms at a specific temperature. But only one type—beta crystals—sets up dense and shiny and stays that way even at warmer temperatures well above room temperature. When a chocolate is made up of beta crystals, it is said to be in temper.
Retard

[Anonymous No.10996423]

>>10996415
>>10996421
To follow up
You proved yourself wrong immediately

[Anonymous No.10996433]

>>10992910
Literally who?

[Anonymous No.10996438]

>>10994116

[Anonymous No.10996439]

>>10996433
Claire saffitz, editor and chef at bon appetit test kitchen, one of the more attractive regular hosts for the videos they put out biweekly

[Anonymous No.10996442]

>>10996390
The whole point of tempering chocolate is to make it not brittle
Nice to know you don’t know what you’re talking about
And yes I’ve already replied to this

[Anonymous No.10996450]

>>10996417
nigger i never described the process in full, i just said the tools use you need. i just fucking posted the method using a double boiler you insufferable retard. i guess pastry chefs across the world can no longer produce trianon, opera cake, eclair, decorations, dipped cookies, and swans. also chocolate is never crunchy you fucking idiot, go eat some.
>>10996421
did you miss the part where it takes him little effort to make it?
>>10996442
it's still easy to break you fucking dumbass. why do you shill so goddamn hard?

[Anonymous No.10996469]

>>10996450
1. I was the anon who said that pastry chefs don’t need to temper chocolate, not the other guys
I wasn’t talking about how hard or easy it is to temper, I was directly saying that pastry chefs don’t typically temper chocolate
Wrong on that count
2. The only thing you mentioned that might use tempered chocolate are the dipped cookies and you don’t necessarily need to use temperature chocolate and the majority of dipped cookies use a chocolate glaze or icing, which is different from tempered chocolate
Literally every pastry you named uses chocolate sauce, glaze, or icing , as in a mixture of chocolate and other things
Tempered chocolate is literally just chocolate
Post 1 recipe that uses tempered chocolate and I’ll find 10 better, more renowned, and tastier recipes that don’t temper chocolate

And yes, a child can bite into a chocolate bar, that doesn’t mean I’m comparing tempered chocolate to a rock or something inedible
Literally every description of tempered chocolate will show you that properly tempered chocolate is crunchy with a nice snap
Don’t move goal posts anymore, it’s clear you’ve only ever had a Hershey’s bar as far as chocolate goes

[Anonymous No.10996485]

>>10996469
>>10996450
To follow up
It’s clear you don’t know what tempering chocolate is
Tempered chocolate is not just melted chocolate, tempering chocolate doesn’t mean melting chocolate
Melting chocolate and mixing it with cream or eggs to make a sauce or icing is not tempering chocolate

[Anonymous No.10996493]

>>10996450
>>10996469
Why are you guys arguing about cooking on a Claire forum?

[Anonymous No.10996495]

>>10996493
The argument actually started by someone saying Claire was a bad pastry chef because she didn’t know how to temper chocolate

[Anonymous No.10996503]

>>10996469
i mentioned all of those because the bakery and patisserie 15 minutes away uses tempered chocolate decorations on all of them, and ive seen other places that do the same on the other side of the country. but of course you've never eaten tempered chocolate and think crunchy is an appropriate description for something that will easily break and not shatter. snap != crunchy.
>>10996485
you dont need to make two replies retard. i just posted the methods using a double boiler that i was originally mentioning, stop shoving shit in my mouth. fuck off, clairetard.

[Anonymous No.10996512]

>>10996503
Decorations are literally the chocolatiers job
If your shitty backwater bakery doesn’t have a dedicated chocolatier, fine, but chocolate decorations aren’t actually the job of the pastry chef

No it’s still pretty clear that you only just looked up what temperature chocolate was
You wouldn’t mention eclairs, cakes, or swans if you actually knew what tempered chocolate was

Post the bakerys website to corroborate your bullshit or get out

[Anonymous No.10996514]

>>10996503
Also, you said earlier that tempered chocolate was brittle, so that’s extra proof you didn’t know what tempered chocolate was
If it was brittle it would crumble, but tempered chocolate is hard, crunchy, and has a snap
Carrots are supposed to be hard and crunchy and are often described as giving way with a snap

Please just shut up

[Anonymous No.10996526]

>>10996512
woah, look at this pastry chef tempering chocolate! a fucking jesus miracle!
https://m.youtube.com/watch?v=bLzsviIuHqY
and wow, a trianon cake with tempered chocolate decorations!
>>10996514
whay fucking chocolate is crunchy like a carrot? can you only reply in two posts or something?

[Anonymous No.10996528]

>>10992910
is it only jews and blacks that work at this place?

[Anonymous No.10996533]

>>10996526
wow, more tempered chocolate on a cake. impossibe for any pastry chef for sure

[Anonymous No.10996535]

>>10996533
holy shit, again. how is this possible????

[Anonymous No.10996542]

>>10996526
The video you posted is from a chocolate shop
https://www.valrhona-chocolate.com
Meaning the techniques she’s using are done primarily by chocolatiers
She’s a pastry chef who works at a chocolate shop, if she knows how to temper chocolate it’s not because of her pastry chef background
Pay attention: tempering chocolate is the chocolatiers job, the woman in the video you posted works at a chocolate shop, not a pastry shop, not a bakery, but in a place that primarily deals with chocolate
She’s called a pastry chef because I’m sure she bakes pastries, it’s possible to do both
But here’s the original point of this entire argument
Learning how to temper violate is not the job of a pastry chef, you can’t expect a pastry chef to know how to temper chocolate, you posted a video of a person who knows how to temper chocolate because she works simultaneously as a chocolatier
Stop posting, you’re an idiot

You’re a god damned idiot who keeps posting bullshit and most chocolate bars are crunchy like carrots if it’s tempered
Most tempered chocolate is crunchy and snappy and you'd know that if you didn’t have your head up your ass

[Anonymous No.10996546]

>After refining the recipe and baking the cookies in DIY Cast Mold
>Dude walks in and asks where Claire bought them from
I'd had the same thing happen to me on occasion when bringing something nice to a party or potluck. There really is no higher compliment as a baker can get than when others just assume the end product isn't yours, but was commercially manufactured.

[Anonymous No.10996548]

>>10996514

Tempered chocolate is brittle. Anything that snaps without plastic deformation is brittle. What makes you think brittle things must crumble?

[Anonymous No.10996551]

>>10996533
>>10996535
Also if I post multiple times it’s because I find new ways to expose your idiocy
You don’t need to temper chocolate to shave chocolate, just by a block or a bar

Wow you fucking idiot, it’s just shaved chocolate in what would would you need to temper chocolate just to reform it back into the block it came fromjust to shave it

I said earlier that I could find 10 recipes that are much better than tempering, here they are
1. Just fucking shave it
2-10. Just fucking shave it

You gigantic idiot

>>10996535
Shaved chocolate and a chocolate drizzle, no need for tempering you ficking faggot

[Anonymous No.10996553]

>>10996548
In the culinary world, brittle means it breaks into many pieces, ie crumbling
That’s just common fucking knowledge

[Anonymous No.10996555]

>>10996553
Am pastry cook. No it doesn't.

[Anonymous No.10996558]

>>10996555
Prove it faggot

[Anonymous No.10996562]

>>10996555
https://en.m.wikipedia.org/wiki/Brittle_(food)
This is literally what brittle is

[Anonymous No.10996566]

>>10996542
>it's not because of her pastry background
how do you know? bruno albouze can temper chocolate, how in the fuck did he do that? and raymond blanc? http://www.chefeddy.com/2009/09/tempering-chocolate/ this guy can do it too. clearly the devil is at work here.
>>10996551
>literally cannot identify the tempered chocolate decoration ontop of the last one
i see why the other guy gave up on your stupid ass. i will follow suite. claire is a trash pastry chef.

[Anonymous No.10996578]

>>10996566
https://www.cacao-barry.com/en-US
Not going to bother looking up the other guys but the dude whose link you gave me
This is where he studied
A fucking chocolate shop

You’re a fucking idiot who didn’t even know what tempered chocolate was until maybe 30 minutes ago
I’ve been trying to get you to stop posting for maybe an hour
Hide behind someone else if you want but god damn stop posting you fucking idiot

[Anonymous No.10996579]

>>10993456
I thought about Stella's recommendation to use tapioca-based organic powdered sugar when Claire was making the filling since this is a non-heating frosting like a meringue buttercream where the cornstarch in conventional icing sugar won't dissolve.

[Anonymous No.10996585]

>>10996566
Obligatory second post to point out you’re an idiot

[Anonymous No.10996610]

>>10993814
I fucking loved this running gag in that episode

[Anonymous No.10996613]

>>10993640
Jesus fucking christ you're the literal definition of autism

[Anonymous No.10996625]

>>10996578
you get one more reply, because you're being extra stupid. he's a pastry chef by profession and studied at a pastry school to be one, but because he's an actual pastry chef, not a fucking hack like claire, he studied chocolate as well. read the first few lines of the link i posted and keep reading. it's commonly used everywhere. considering you thought a very obvious tempered decoration was "shaved", i think it was you who just looked it up. i already posted raymond blanc, so you're an actual retard. i pray there are no lurkers listening to your stupidity, they might get deterred from doing an easy as fuck task that always looks good.

[Anonymous No.10996647]

>>10996625
It’s pretty damn clear by his bio that he worked/learned at a chocolate shop, a place that deals primarily with chocolate
Like I said, you can study to be a patisser and then study to be a chocolatier, the two roles are distinct but related by the fact that a chocolate decorated would decorate the cakes, two roles fulfilled by hopefully at least two people but probably more

Raymond Blanc isn’t just a pastry chef, look at his website and you’ll see more than just desserts

Yes it’s shaved, you don’t need to temper chocolate to get chocolate shaving or to carve pieces of chocolate into shards
Please learn what tempered chocolate is

Or just fucking stop posting
>you get one more reply wah wah
>I don’t know how chocolate works, mommy give me Hershey’s
Just fuck off with your whining

[Anonymous No.10996649]

>>10996625
Literally google chocolate decoration, you’ll find plenty of non shaved and non tempered decorations

You fucking idiot

[Anonymous No.10996680]

>>10993895
Even if he or you never existed, she'd still be a below average chubster. You're the desperate incel who glorifies nothing, puts pussy on a pedestal, protects chicks he'll never meet from insults in hopes he'll get laid and finally know what the folds of a vagina feel like.

[Anonymous No.10996685]

>>10996647
raymond blanc is a fucking restaurant owner and head chef, you retard, and even he could do it. and it's not shaved, i would know, ive eaten it. you just dont know what tempered chocolate is. remarkable, ive provided three videos and an in depth link, all by non-chocolatiers, and yet still dont know how to or what is tempered chocolate.
>the two roles are distinct
>except when they arent and these assorted chefs show that it isnt

[Anonymous No.10996709]

>>10996035
no

[Anonymous No.10996715]

>>10992910
These videos are fucking gay they should just point that camera at her ass for 20 minutes and be done with it.

[Anonymous No.10996721]

>Pastry Chef attempts X
Still not a pastry chef though. But I can at least appreciate her not taking 30 seconds of my life explaining how she's never eaten oreos in her life and hasn't done anything unhealthy since childhood and all that other bullshit she does every video

[Anonymous No.10996732]

>>10996685
>>>10996685
>my proof that pastry chefs are commonly taught how to temper chocolate is one of Britain’s best chefs and head chef of his own restaurant
>proof that pastry chefs known chocolate tempering
Whine more
You got btfo at least 5 times already

Just stop posting

[Anonymous No.10996739]

>>10996732
no my proof was how easy it is, how common it is, and that pastry chef who outright says it.

[Anonymous No.10996958]

>>10996680
>t. incel

[Anonymous No.10996980]

>>10996715
Agree, they're so boring.
Instead of trying to make it better or anything like that it's literally just replicating it completely.
Also not using vanilla for the filling is beyond retarded

[Anonymous No.10996993]

>>10992910

[Anonymous No.10997015]

>>10996980
I think that is the point,

to show how impossibly artificial they are trying to make them in a professional kitchen (which you should probably be able to do with all food)

plus they always use natural ingredients and everything and try to make them taste better in that regard--making the same product.

[Anonymous No.10997088]

>>10996993
>>10995495
Thanks for these bros

[Anonymous No.10997135]

[Anonymous No.10997174]

[Anonymous No.10997189]

[Anonymous No.10997243]

>>10996739
If it was so easy and common, you would have known more about what tempered chocolate actually is, holy fuck just stop posting kid

[Anonymous No.10997602]

>>10996610
Which 'pisode was this one?

[Anonymous No.10997655]

>>10992910
That's not Emmy

[Anonymous No.10997657]

>>10997243
t. person who cant even identify tempered chocolate
maybe you should stop posting, considering all you can do is say nothing and back your posts with even more nothing. be sure to reply twice this time, autist.

[Anonymous No.10997759]

Lmao they don't even name the braphog anymore.

Claire is DONE

[Anonymous No.10997767]

>>10996993
WIIRRRRRRRRR

[Anonymous No.10997783]

>>10997759
>braphog
>A human female who's life is fully devoted to the soul purpose of creating big farts. Braphogs are typically fed a high calorie diet made up mostly of protein, fibre, and soda. A healthy braphog consumes about 8000 calories per day, with the exact ratio of protein/fiber/soda varying according to the desired brap characteristics, such as total gas yield, decibel rating, and aroma. The "hog" in braphog indicates the dietary and lifestyle similarities between a braphog and a typical farm pig.

[Anonymous No.10997804]

>>10997655
literally perfect

[Anonymous No.10998321]

>>10994116
Just walk down to any starbucks ever and your guaranteed to find at least 3 of her there. She's basic af my dude.

[Anonymous No.10998501]

>>10997602
the lucky charms one

[Anonymous No.10998540]

>>10998501
Never watched these videos before, Molly is kind of a hatchet face, but she still looks better than OP's queen.

[Anonymous No.10998556]

>>10998321
You can find ugly, frumpy jewesses around every corner though.

[Anonymous No.10998871]

can she make it any more obvious that she wants to get destroyed by Brad?

[Anonymous No.10998886]

>skittles, oreos, kitkat, ...
I actually hate all that stuff, but I'd love to try those gourmet things Claire makes

[Anonymous No.10998960]

>>10998886
id love for claire to try my gourmet thing

[Anonymous No.10998997]

Honest and totally objective ranking

Brad > Molly > Andy > Claire > Everybody else

[Anonymous No.10999410]

>>10997783
and it's beautiful

[Anonymous No.10999509]

>>10998871
I want to get destroyed by Brad too.

[Anonymous No.10999580]

>>10996072
if you havent eaten very many twenks by your early 20s chances are you wont eat many at all. Stop being dumb if you can.

[Anonymous No.11000297]

>>10999509
I want to fuck Andy!

[Anonymous No.11000548]

[Anonymous No.11000555]

>>10992913
Yes because she's bullshit

[Anonymous No.11000556]

[Anonymous No.11000564]

[Anonymous No.11000621]

>>11000564
This is peak human cuteness. We cannot get cuter

[Anonymous No.11001521]

claire...

[Anonymous No.11001553]

>>10992910
TIL /ck/ is into GILFs

[Anonymous No.11001586]

This woman is a hack.

[Anonymous No.11001656]

>>10993996
Honestly, this.

[Anonymous No.11001856]

>>11000564
Love how her eyes do that when she laughs. CUTE.

[Anonymous No.11001963]

>>10996072
how long is your lifespan that you think 25 years are a short amount of time?

[Anonymous No.11001988]

>>10992926
if her waist were 4 inches in diameter smaller I would be jerking off to her butt pics on the reg

[Anonymous No.11002015]

>>11001586
Yup
Waifufags are honestly so pathetic

[Anonymous No.11002259]

>>10992913
Do you assume that because you have eaten Oreos your entire life?

[Anonymous No.11002774]

>>10993544
really don't like her. she's always so shouty and mean. too aggressive

[Anonymous No.11002791]

>>11002774
and she sucks. every video she's in she always burns something because her heat is up too high. stupid bitch wasting money burning through food

[Anonymous No.11002796]

>>10996526
>>10996533
>>10996535
Lol they probably get it from a chocolateir most of the time. You don't need to be the most experienced versatile expert in your field to be on YouTube. If you keep up with bone apple tea magazine on the website you'd see Clair has many non pastery recipes as well. She's probably worked in all kinds of kitchens doing all kinds of things.

[Anonymous No.11002797]

>>10993017
is that chick in the back someone's mom who is gonna be driving them around all day?

[Anonymous No.11002813]

is this a thread for cooking waifus?

[Anonymous No.11002825]

>>10995026
>"tempered chocolate isnt even hard to do"
>thinks melting chocolate in a double boiler is the same as tempering
LOL why do you embarrass yourself like this? it's clear you have no idea what you're talking about.

[Anonymous No.11002838]

>>10996142
this. why are insecurefags so insecure?

[Anonymous No.11002845]

>>10993221
>doesn't understand the IT factor
Claire has just got IT, you're clearly a jealous anorexic roastie who thinks doing club drugs and sucking dicks in a bathroom at EDM shows counts as having a personality, I have plenty of evidence to back this up as well. Although the it factor is called the it factor because it's difficult if not impossible to define what makes someone so cult of personality attractive, you can probably guess from the replies to your post that she has several good attributes about her personality that makes guys fall in love with her. Her body type also appeals to a lot of men, don't lash out at us because we find something appealing that you simply can't comprehend or don't understand.

[Anonymous No.11002848]

>>10996503
>being this autistic over semantics
holy shit you're too stupid to live

[Anonymous No.11002852]

>>11002845
Meant to reply to
>>10993215

[Anonymous No.11002879]

>>10993215
you don't get it
it's BECAUSE she's not anyone's #1 pick
she's a little bashful at times, she tries hard and she looks cute doing it
she seems way more accessible vs. someone like giada or nigella

[Anonymous No.11002924]

>Gourmet Oreos

fucking retards

[Anonymous No.11002960]

>>11002845
Oh look, it's incel guy again. Nobody would talk like an incel unless they were one.

[Anonymous No.11003132]

>>10994088
>both jewish
what did Yahweh mean by this?

[Anonymous No.11003146]

Superior waifu coming through

[Anonymous No.11003161]

>>11003132
>not wanting a shiksa with big baps to drink her milk from

pleb

[Anonymous No.11003193]

>>10996562
Are you retarded? Brittle (the food) is brittle in that it snaps easily. It doesn't crumble at all.

[Anonymous No.11003209]

>>11003193
To crumble means that it breaks apart into many pieces or small fragments
That’s why I used the word

[Anonymous No.11003215]

>>11002796
Don’t bother dude
Apparently every pastry chef has to also know how to cook literally everything in any restaurant ever
Every chef he mentioned is the head chef at their own restaurant so naturally that’s what a pastry chef has to know because that’s how examples work

[Anonymous No.11003269]

>>11002796
possible, but it's pretty pointless expense when they can do it themselves easily. im still fucking confused, i posted multiple links showing how easy it is, there's no need to be an expert to do this shit, and considering they gave her the title of pastry chef and maker of gourmet shit, she should know. i dont keep up and really dont care, and i doubt it considering that she apparently lacks versatility
>>11002848
>lol what are words for
it's literally not crunchy. potato chips are crunchy, fried foods are crunchy, tempered chocolate is not.

[Anonymous No.11003317]

>>11003269
You didn’t even know what tempered chocolate was until you took the time to look at the sources that actually proved you wrong, despite being the one who posted them

[Anonymous No.11003342]

>>11003317
no, i posted them knowing exactly what i was talking about. you just jumped to assume i was describing all of the method, because you're an autistic fucking retard. you still ignore the actual pastry chef saying that it's a useful and commonly used in patisseries. considering you called it crunchy, i'd say you're the one with no knowledge of it

[Anonymous No.11003346]

>>11003209
crumble implies a granular texture to the the shards though, and brittle crumbling creates /k/ levels of edible "Imma fuck your mouth UP" fragmentation, not crumbs.

[Anonymous No.11003353]

>>11003346
Okay but implications aside I’m defining the word for you now and I mean it literally as possible so it kinda doesn’t matter what you think I mean if I’m telling you what I actually mean

[Anonymous No.11003371]

>>11003342
No what actually happened is someone else in the argument jumped in and you didn’t realize it was someone else so you replied to them as if it were me
If you go back you can see me say “hey that’s not me, I’m not talking about how easy the technique is” but you carry on talking about how you can use a double boiler despite that not being the core argument either of the people responding to you were

And if you go back to posts like >>10995026 and >>10995319 you can see that you don’t have a fundamental understanding of what tempering is
Or rather didn’t have because you finally watched the video

I had to make several posts explaining that tempering chocolate isn’t just melting chocolate

[Anonymous No.11003400]

>>11003371
neither of those posts were me. in case you didnt know, there are multiple methods of tempering chocolate, ive done two, one with spatulas and one with a double boiler, the latter being very easy and quick. you keep making posts thinking im a different person,
>>10996390 is my original post

[Anonymous No.11003406]

>>10996400
>>11003371
See this post as well
I honestly can’t say that you were all of these posts, but a lot of these posts express the same idea

[Anonymous No.11003411]

>>11003400
You don’t temper chocolate for eclairs
I regret saying that those posts were definitely you, but I wasn’t wrong in saying you don’t understand tempered chocolate

[Anonymous No.11003416]

>>11003411
>>11003400
https://www.theguardian.com/lifeandstyle/2011/mar/09/raymond-blanc-chocolate-clair-recipe
Raymond blancs eclair recipe

[Anonymous No.11003447]

>>11003406
the reason i posted the methods is because that's what im referring to, not just melting chocolate.
>>11003411
you do temper it, anything shinny like that involves tempering to an extent because you're realigning the structure. i provided two links with pastry chefs talking exactly about this. ganache is tempered

[Anonymous No.11003466]

>>10993353
Ah Boxxy, now that was a proper waifu. They don't make em like that no more.

[Anonymous No.11003476]

>>11003447
Tempering chocolate means that you restructure chocolate to make it more firm and with a snap, I won’t use the term hard or crunchy because they trigger you
Anything that isn’t firm probably hasn’t been tempered because you don’t need to temper chocolate that ends up as a sauce or a glaze
You can add oil to chocolate to make it shiny, shininess doesn’t have everything to do with tempering
Chocolate ganache isn’t tempered, the shininess comes from usually either butter or coconut oil

See: >>11003416
Raymond blanc, a chef you cited as a pastry chef, doesn’t temper chocolate for his eclairs
Instead he adds cocoa powder and water to fondant
If you actually temper chocolate, adding water is the last thing you want to do, so that’s definitely not tempering

And again, hopefully for the last time, it’s pretty clear you don’t know what tempering is

[Anonymous No.11003498]

>>11003466
She’s actually a low tier waifu
1. She’s 3D and therefore PD
2. Boxxy was a persona
3. There wasn’t a lot of Boxxy content

Hatsune Miku is a good example of a good waifu

[Anonymous No.11003503]

>>11003476
Specifically, tempering is the act of adding solid tempered chocolate to melted chocolate so the combined whole of the chocolate ends up tempered as it cools

[Anonymous No.11003509]

I want Claire to tie me down to a table, sit on my face and force me to eat her out while she calls me her good goy.

[Anonymous No.11003510]

>>11003498
go back to your hole weeb

[Anonymous No.11003514]

>>11003510
>goes to 4chan to tell weeb to go back to 4chan

[Anonymous No.11003566]

>>11003476
i never cited raymond blanc as a pastry chef, i cited the belgian blog and the lady working at the chocolate place. read/watch those fucking pieces
>However when making molded chocolate, chocolate decorations, dipping chocolates, truffles or cookies or other items which require the chocolate to harden to a beautiful sheen, there is no other way but to temper chocolate.
>Chocolate contains cocoa butter and when melted the cocoa butter crystals become unstable. The tempering process ensures the formation of stable cocoa butter crystals. Perfectly tempered chocolate and stable cocoa butter crystals will give us chocolate which hardens with a perfect sheen and a crisp snap.
you fucking dumbass, it's about both sheen and texture. anything that realigns the crystals is tempering, some are not tempered into the same applications and extent. and it's literally not fucking crunchy, use the right words.

[Anonymous No.11003604]

>>11003566
>require the chocolate to harden to a beautiful sheen, there is no other way but to temper chocolate
>Perfectly tempered chocolate and stable cocoa butter crystals will give us chocolate which hardens
Okay, since the definition you just gave used the word “harden”, it must be okay to describe tempered chocolate as “hard”
Which means that chocolate ganache isn’t tempered because it’s not hard

Also
>anything that realigns the crystals is tempering
I feel like you might need to define realign within the context you’re using it
Realign within the context of tempering chocolate means to put it back to a state where it’s in temper. It seems you might be using realign to mean change to a different form. Using that definition would mean the simple act of melting chocolate would be considered tempering chocolate and technically all chocolate is tempered because no matter what you’re changing the structure of the cocoa butter.
Hopefully that’s not the case

See: >>11003503
I don’t think I can explain tempering any more clearly

[Anonymous No.11003699]

>>11003604
hardened in this case just means solidified, it certainly shouldnt be hard. and your explanation is bad, you're only explaining one method really, the tabling method uses all melted. the technique is all about temperature

[Anonymous No.11003793]

>>11003699
The tabling method is still adding chocolate that is in temper to melted chocolate
The difference is you form the crystal structures yourself instead of using seed chocolate

And again, chocolate ganache isn’t tempered because it’s not solidified

[Anonymous No.11003829]

>>11003793
it's not solidified at all in the tabling method, your definition is bad and based solely around seed method, which leads me to believe you dont actually know what you're talking about. ganache commonly uses tempered chocolate to produce a good appearance

[Anonymous No.11003896]

>>11003829
The tabling method is melting chocolate down and as the fat crystals solidify you work the chocolate so that the desired crystals form
Once the melted chocolate is properly tempered, as in has adequate fat crystals, you add it to the rest of the melted chocolate so that when the chocolate does cool it solidifies into properly tempered chocolate
Every definition of tempering chocolate has the end result of solidified chocolate
The chocolate in the tabling method isn’t solid in the beginning but as you work it around it starts to set up. That’s why you have to keep it moving in the tabling method, so it doesn’t immediately firm up and solidify.
Ganache isn’t solidified because that defeats the purpose of ganache you don’t temper chocolate, as in personally put chocolate into temper, for ganache because ganache isn’t solid
And you don’t temper chocolate for eclairs because it’s an icing or ganache

[Anonymous No.11004212]

>>11003896
>all this nonsense
you're insufferable, your definition is trash and doesnt apply at all. i know what the tabling method is, ive done it. ganache recipes use tempered chocolate plenty of times, you just dont know what you're talking about. peter grewelling has written about this, google the crystallization of the ganache, there's a pdf on it

[Anonymous No.11004347]

>>11004212
Using tempered chocolate isn’t the same as tempering chocolate
Melting tempered chocolate doesn’t mean that the end result is tempered
And the source you cited definitely shows that the end ganache the make is malleable because it’s ganace
It’s not solid, because it’s ganache
Letting fat crystals form isn’t the same as tempering
Assuming this is what you’re talking about
https://courses.ecolechocolat.com/lobjects/pdf/ganache_formulation.pdf
The conclusion states that variantion A, which isn’t tabled and has crystals due to seed chocolate, is the best method to make ganache
Pic related, they spread the ganache out with a spatula next to the rest of each variant
Calling ganache solid is like calling coconut oil solid

[Anonymous No.11004376]

>>11004347
Follow up, if this ganache is tempered, where’s the snap as discussed in earlier posts you made

[Anonymous No.11004478]

>>11004347
malleable is literally a property of solids, retard. and did you even read my post earlier? ganache is tempered, but that doesnt mean it's straight tempered chocolate. variation A uses tempered chocolate and he specifically mentions it.
>>11004376
it's ganache not tempered chocolate, it uses tempered chocolate as an ingredient. it is tempered.

[Anonymous No.11004510]

>tempered chocolate thread